home cooking recipes                                            home cooking recipes
Chicken Breast with Michigan Dried Cherry Sauce

1/4 cup all-purpose flour
1/4 teaspoon salt
4 (4 oz.) skinned, boned chicken breast halves
vegetable cooking spray
1 tablespoon margarine
1/2 cup cranberry juice cocktail
1/2 cup ruby port or other sweet red wine
3 tablespoons brown sugar
1/2 teaspoon dried whole tarragon
1/4 cup dried tart cherries
1 tablespoon cornstarch
2 tablespoons water

Directions: Place flour and salt in a large zip-top plastic bag. Add chicken; seal bag, and shake to coat chicken with flour. Coat a large skillet with cooking pray. Add margarine, and place over medium heat until margarine melts. Add chicken and cook 7 minutes on each side or until done. Remove chicken form skillet; set aside and keep warm. Add cranberry juice wine, brown sugar, tarragon, dried cherries and vinegar to skillet. Bring to a boil, and simmer, covered, 6 minutes. Combine conrstarch and 2 tablespoons water; stir well and add to cranberry juice mixture, bring to a boil; cook 1 minute, stirring constantly. Serve suace with chicken. Makes 4 servings.